Be sure to strain the milk mixture and bake in a water bath for best results.
2 large eggs
2 large egg whites
2/3 cup Splenda Granular
2 tsp vanilla
2 cups 1% milk
1 cup evaporated skim milk
Freshly grated or ground nutmeg for sprinkling*
Preheat oven to 325 degrees.
In a medium bowl, whisk the eggs, egg whites, Splenda, and vanilla together; set aside.
In a saucepan, bring both milks to a low simmer. Using a whisk, stir a small amount of the milk into the egg mixture to temper the eggs. Whisk in the remaining milk; strain mixture into a large glass measuring cup with a pouring lip.
Pour the mixture evenly (about 1/2 cup each) into 6 custard cups and sprinkle with the nutmeg. Place the cups in a large baking dish and place in the oven. Pour very hot water into the baking dish until it is halfway up the custard cups.
2 large egg whites
2/3 cup Splenda Granular
2 tsp vanilla
2 cups 1% milk
1 cup evaporated skim milk
Freshly grated or ground nutmeg for sprinkling*
Preheat oven to 325 degrees.
In a medium bowl, whisk the eggs, egg whites, Splenda, and vanilla together; set aside.
In a saucepan, bring both milks to a low simmer. Using a whisk, stir a small amount of the milk into the egg mixture to temper the eggs. Whisk in the remaining milk; strain mixture into a large glass measuring cup with a pouring lip.
Pour the mixture evenly (about 1/2 cup each) into 6 custard cups and sprinkle with the nutmeg. Place the cups in a large baking dish and place in the oven. Pour very hot water into the baking dish until it is halfway up the custard cups.
Bake the custards 50 to 60 minutes or until the edges are set and the center jiggles slightly when lightly shaken.
Per custard cup: 110 calories, 11 g carbs, 9 g protein, 3.5 g fat (2 saturated), 1 g fiber
*I prefer cinnamon but nutmeg is traditional.
Note: File Photo
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